Celeriac root is more than likely one of those vegetables you walk past at your local fruit and veg market without even considering. Although it appears a little ugly on the exterior, like all good books, you should never judge a vegetable by it’s cover. Celeriac is rich in vitamins A, C, K and E, carotene, micro elements and other nutrients that are known to boost the health of our digestive system, reduce inflammation and improve liver function! Sounds good right? Let’s try Celeriac mash!
Whilst this Celeriac and Sage mash complements almost any warm winter pot meal, if you aren’t a fan of celery, you might want to skip this one as it does have a slight celery taste. For those of you willing to give this a shot, it’s a little nuttier than you would think. Adding sage to the mix is a perfect way to complement flavours.
Sage & Celeriac Mash
- 2 heads celeriac root
- 1 tbsp of coconut oil
- 4 tsp of dried sage (or 10 fresh sage leaves)
- 1 clove garlic
- 1/4 cup chicken stock (or veg stock)
- 2 tbsp of coconut cream or grass-fed butter.
- Salt and pepper, to taste
- Peel and dice the celery root into roughly 3cm x 2cm sized pieces.
- In a large pan over medium heat, fry the celery root in the coconut oil. Add the sage and a twist of salt and pepper, stir through.
- Once the pieces are golden, add the garlic and stock to the pan, cover and steam the celeriac on medium-low heat until cooked through. This should take approximately 15-20 minutes. Be sure to check half way to ensure the celeriac doesn’t dry out.
- Transfer the vegetables to a high speed blender or Thermomix, add the coconut cream or butter and puree to your desired consistency. Serve whilst it’s still hot.
For more potato mash substitutes, just follow the links below: